Chocolate Peanut Cashew Protein Bars
Ingredients:
Prep Time: 30 minutes
Bake Time: 3.5 hours
Total Time: 4 hours
Yield: 14 pieces
- 3/4 cup (110 g) Raw Cashews
- 1 can Coconut Milk; solid parts
- 1/2 cup (115g) Maple Syrup; divided
- 4 tbsp Whey Protein Isolate, Chocolate (substitute vegan protein powder)
- 3 tbsp Coconut Flour
- 1 tbsp Cacao Powder
- 1 tsp Vanilla Extract
- 1/2 cup (150g) Natural Smooth Peanut Butter
- 1/4 cup (40g) Chopped Peanuts
- 1 cup (210g) Callebaut Dark Chocolate Callets
- 1 tbsp Coconut Oil
Directions:
- Place raw cashews in a bowl and pour boiling water over top until cashews are covered. Let the cashews soak for 15 minutes before draining.
- Line a loaf pan with parchment paper and set aside.
- Combine the drained cashews, the solid coconut milk, and 1/4 cup maple syrup in a blender. Blend until you have a creamy mixture; about 2-3 minutes. Pour into a bowl.
- Add in the protein powder, cacao powder, coconut flour, and vanilla. Stir until fully combined.
- Pour into the lined loaf pan and freeze for 30 minutes.
- In a bowl mix together, the natural smooth peanut butter and remaining 1/4 cup maple syrup. Spread over top of the cashew mixture and top with chopped peanuts. Freeze for 2-3 hours.
- Combine the dark chocolate and coconut oil in a bowl and place in the microwave. Heat in 30 second intervals, stirring in between until smooth.
- Remove from the loaf pan and cut into 14 bars. Coat with the melted dark chocolate. Enjoy!
NOTE: Store in an airtight container in the freezer for up to two weeks.